In a small kettle, caramelize the shallots with one pound of butter.
Deglaze the pan with all burgundy and reduce by 2/3; chill. Cream butter
in a small mixing bowl with a paddle attachment. Place glace de viande
in a steamer or double boiler for five minutes, or until it is palatable.
Fold in the reduced wine, green onions, chives, red wine powder and
pepper. Continue to mix until all of the items are incorporated. Chill
until use.

In a small kettle caramelize the shallots and onions. Deglaze with burgundy.
Place cracked black pepper, bay leaf, and juniper berries in a sachet,
and add to the reduction. Reduce by 2/3, remove sachet. Puree the mixture
until smooth. Add jus lie and red wine powder. Reduce by 1/3, thicken
consistency with corn starch slurry. Season with salt and pepper. Strain
an cool. Reheat to 165º for 20 seconds for service.